Crab Cakes? Gluten Free? Yes and Yes! And these are baked, not fried. Great crab cake flavor in a baked, gluten and grain free little cake. It’s easy, it’s Chēbē!
- 1 package (7.5 oz) Chebe All Purpose Mix
- ½ tsp paprika
- ½ tsp black pepper
- 1/8 tsp cayenne pepper
- pinch cinnamon
- 2 oz Parmesan cheese, optional
- 1 Tbsp lemon juice
- 2 large eggs (or aquafaba*)
- 2 Tbsp oil
- 1 6 oz can crab meat, drained
- ¼ cup fresh parsley or green onions, chopped (optional)
- 12 cup muffin tin
- 1 egg + 2 Tbsp water
Preheat oven to 375F.
In a bowl and using a fork, blend well the Chebe mix with the seasonings and cheese.
Continue to blend in the lemon juice, eggs, oil and crab meat (and parsley/onions if using).
Continue mixing with the fork for a couple of minutes. Then use your hands to bring together the dough until it is smooth and well blended.
Divide the dough into 12 equal pieces and press each piece into the muffin cups (no need to grease them).
Make the egg wash by mixing one egg with 2 Tbsp water. (If preferred, substitute with melted butter or dairy free margarine.) Brush the egg wash over the tops of the dough.
Bake for 20 minutes. Serve warm and enjoy!
You may use 1 tsp. Old Bay seasoning in place of the paprika, pepper and cinnamon.
*For an egg-free version, use 6 Tbsp aquafaba.
Add some lemon juice to a half cup of mayonnaise and spread a dab on the crab cakes for added flavor.
This recipe works great with Chēbē All Purpose Bread Mix, but you may also try it with this Chēbē mix: